The Eggs Benedict (S$22.80) was the only item in their soufflé pancake section that offered a savoury option of their signature Kiseki pancakes. Made with imported Hinata white chicken eggs, the pancakes was fluffy and jiggly, as like all other soufflé pancakes that were already introduced to the food scene. The exception, of course, was that the table was set with a pair of forks, which was said to maintain the texture of the pancakes without over-squeezing them.

The poached eggs were done on point, with the whites solidified and the yolk runny, before the Hollandaise sauce was drizzled over them. In between each Eggs Ben, there were smoked salmon and avocado with tiger prawns respectively. This combination could have been perfect over English muffins, but I felt that the flavours somewhat lacked a bit of the savoury notes from meat, be it bacon or ham.

This might seem fanciful and hyped, but missing from the visual appeals was the satiety factor, which this dish might lack if one was not a small eater. Unsurprisingly, this gave me a good reason to grab a snack from the Food Hall at B2 of the mall after this meal.